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Ingredients1 h 20 m servings 390
Original recipe yields 6 servings
- Cut dogfish and whiting fillets into large pieces. Rinse well in cool water and pat dry.
- Heat oil in a large saucepan over medium heat. Add onion, lower heat a bit, and cook until softened, about 5 minutes. Stir in celery and carrot and cook for 5 minutes. Add parsley.
- Pour in wine, raise heat, and cook until it reduces by about half, 3 to 5 minutes. Stir in tomatoes and garlic. Cook, stirring occasionally, 3 to 4 minutes. Add boiling water. Return to a boil, then cook for 15 minutes.
- Stir in dogfish and whiting and simmer until tender, 10 to 15 minutes. Season with salt and pepper. Use a slotted spoon to remove the fish; discard any bones.
- Fill a food processor halfway with liquid and vegetable mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup. Add fish to the soup and reheat to simmering.
- Place 2 toasted baguette slices in each bowl, drizzle with olive oil, and ladle soup over top.
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- Cook's Note:
- Use any combination of mixed fish, like dogfish, whiting, coley, red mullet, or cod.
Per Serving: 390 calories; 19.8 15.9 31 84 303 Full nutrition